Celebrate Halloween With A Pumpkin Patch Cake!

Posted October 30, 2016 by rick5090 in Dees Sleaze
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Want a new way to surprise your Halloween guests with a tasty treat? Try this Pumpkin Patch Cake!

The premise for this cake is easy: stack two Bundt cakes, making sure that the flat sides are sandwiched together and the ridges are aligned. Frost with orange buttercream frosting. Two stacked inverted cupcakes with green buttercream frosting create the “stem” for the finishing touches.

For best results, we suggest using Ruth’s Pound Cake recipe and the Vanilla Buttercream Frosting recipes from Rick Dees All-Time Top 40 Greatest Desserts. You also can use your favorite spice cake recipe, chocolate cake recipe, and your own vanilla buttercream recipe.

This RRROCKS! We must give promps to COOK’S COUNTRY, who published this recipe in their October/November 2006 edition.

Give it a try and share on Twitter how it came out!


To make this cake you’ll need:

• 2 recipes for Ruth’s Pound Cake, or your favorite cake recipe (enough to make 2 Bundt cakes)
• Green, red, and yellow food coloring
• 4 cups Vanilla Buttercream Frosting, or your favorite vanilla buttercream frosting


1. Prepare first recipe cake batter, per recipe instructions.
Scoop 1/2 cup batter in standard-sized muffin tin; pour remaining batter into greased and floured 12-cup Bundt pan.

2. Bake both on middle rack in oven (per recipe instructions) until toothpick inserted in center of each comes out clean, per recipe instructions. Estimate 15 to 20 minutes for cupcake, and 1 hour to 1 hour 20 minutes for Ruth’s Pound Cake.

3. Cool cupcake in pan 5 minutes, then turn out onto cooling rack. Cool Bundt cake in pan 30 minutes, then turn out onto cooling rack. Allow to cool fully before frosting.

4. Repeat with second recipe of cake batter. Let both cupcakes and both cakes cool completely.


1. For Stem: Place 1/2 cup buttercream frosting in bowl and stir in two drops green food coloring to make frosting for stem.

2. For pumpkin: Stir two drops each red and yellow food coloring into remaining buttercream frosting, adding more until desired orange color is achieved.

3. Use bread knife to level off domed top of cupcakes and even out bottoms of Bundt cakes. Assemble and frost cake as shown in sidebar.


1. After placing one Bundt cake flat side up on a cake platter and covering the flat side with 1 cup orange frosting, place the second Bundt cake flat side down on top of the frosting, making sure the ridges on both cakes align. Then place one cupcake cut side up in the hole of the Bundt cake and spread 1 tablespoon orange frosting over the top of the cupcake.


2. Place the second cupcake cut side down on top of the frosting.


3. Using a cake spatula, cover the entire cake with orange frosting.


4. Run the back of a small spoon up the sides of the orange frosting every few inches to create pumpkin “creases.”


For the more adventurous: use colored or airbrushed fondant or marzipan for leaves, vines, and other decorative touches.

Let your imagination fly! Happy Halloween!


Source: Cook’s Country


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